Zesty and fresh, these nachos are sure to satisfy your every craving! Recipe courtesy of zestfulkitchen.com
For the yogurt sauce process yogurt, feta, mint, oregano, oil, garlic, zest, and juice in a food processor until smooth. Season with salt and pepper and set aside.
For the salsa, combine cucumber, tomatoes, olives, and brine; set aside.
Preheat oven to 375° with rack set in middle position.
Line two baking sheets with parchment paper. Arrange pita slices on sheets, coat with cooking spray, sprinkle with za’atar and season with salt and pepper. Bake pita chips until toasted and golden brown, 7–8 minutes.
Transfer pita chips to a serving platter, sprinkle chickpeas and salsa over chip. Arrange pickled onions over top, if using. Drizzle with yogurt sauce and serve with additional sauce on side.
Serving Size 6-8 Servings